Double-coloured buns

1

Get all the food ready。

2

Spinach washes in boiling water boilers, scalding them up to softening them, adding a little water to the juicer for spinach mud, filtering them and evening them with yeast。

3

412 grams of flour and spinach yeast are poured into bread drums, activated and noodles and fermented automatically after completion。

4

And then the white noodles: in the warm water the yeast mix is even, and they fall into the flour, while the chopsticks mix。

5

It is then rubbed into a soft and hard face and fermented in warm and wet parts。

6

The fermented spinach noodles, with some dry flour on their fingers and a hole in the top, are not constricted or collapsed。

7

Take out the noodles and press the exhaust and then smooth again。

8

It's in the middle of the book, and it's in the middle, and it's working。

9

At that point, the white noodle fermented twice as big, pulling up the noodles, which were filled with small holes like beehives。

10

After exhausting, smooth and split into two large pieces of face in the thick of the book。

11

Brush water on white noodles, then put green ones up and roll them up from the bottom。

12

Scratch it and cut it in a single piece with a knife。

13

Then the other half of the green and the white, the top-down, the same way, roll, cut。

14

When all were cut, they were evenly placed in the steam closet, without firing, and were covered with a lid for about 20 minutes。

15

IT IS OK TO SEE A SIGNIFICANTLY LARGER SIZE, WHICH DOES NOT BOUNCE OFF WITH A SMALL FINGER, OR TO PICK UP A RAW EMBRYO AND FEEL LIGHTLY ON ITS HANDS。

16

Cold water starts steaming, ups and turns into fire, evaporating for about 13 minutes, three minutes after the fire has been shut down, and the cover is enough。

17

Smooth and full, soft。

18

It's more delicious。

One, a little bit of soda is greener when the spinach is hot, but I didn't put it on, but I filtered it more, so the finished color looks lighter, but it tastes better; it's for the love. 2. Flour brands differ in water intake and do not pour all at once, with approximately 10 grams set aside and then dry and wet on the face. Three, making buns, I like to add corn flour to the flavor, but the corn face is weak and the water is reduced by about 20 grams, as appropriate. The fermented pasta needs to be drained, and this step is important and inescapable; if it's to evaporate, it's to be soft and soft, it's to be re-concentrated. Five, when the buns are ready, don't rush to cover it. It'll take three or five minutes before it comes out